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#blackouttuesday

#blackouttuesday

Props where props are due: @izyhossack is the Mum

Props where props are due: @izyhossack is the Mum of sourdough discard brownies and I’m just the slightly irritating relative with all the dietary requirements. There’s a new recipe up for these gluten free sourdough discard brownies, the concept for which was brought into my life by discard Queen @izyhossack. My GF recipe is linked in my bio, Izy’s can be found on her website (with a vegan option too).

Just making it abundantly clear to you and my curi

Just making it abundantly clear to you and my curious neighbours that I’m really enjoying the 3 second dash from my tripod to my bread. Today my gluten free sourdough guide is on @guardianaustralia which I’ve linked in my bio. I’ve spent over two years tinkering with this recipe - gluten free sourdough has always been my Everest so I’m really thrilled with how far it has come! This particular boule is one I made today while further tinkering with hydration percentages and extra additions. It’s free from rice flour (aside from the starter which I currently feed white rice flour) for the rice intolerant in your life. I’ll keep you posted.

How people must think I cook when they go into the

How people must think I cook when they go into the kitchen after I’ve used it: (the GF sourdough bread recipe is linked)

Did you think I put olive branches on this gluten

Did you think I put olive branches on this gluten free, lactose friendly carrot cake just to upload it once? How sweet!

If cheesy toast isn’t the mascot dish of my 2020

If cheesy toast isn’t the mascot dish of my 2020 thus far, I’m not sure what is? There’s a new recipe up tonight in partnership with @fromagerdaffinois - gluten free seeded sourdough made into tartines. First up, roasted pumpkin with honeyed cinnamon walnuts and D’affinois blue cheese. Secondly, roasted red grapes, red wine vinegar and D’affinois Campagnier triple cream cheese. Very fancy, very good. Recipe for both the sourdough bread and tartines linked in bio.

If you are what you eat then call me sour(and)doug

If you are what you eat then call me sour(and)dough(y). My original gluten free sourdough recipe is linked in my bio, and I’ve got many more exciting sour and doughy things en route.

I call my buttercream swooshing technique ‘Judge

I call my buttercream swooshing technique ‘Judge’s Wig’ (patent pending). There’s a new recipe up tonight for this outrageously simple gluten free chocolate cake. It uses naught but one (!!) gluten free flour (not blend) and is nut free, FODMAP friendly + easily adapted to be entirely dairy free. It’s also accompanied by a brown butter chocolate buttercream - the perfect palette for your wig styling. Recipe is linked in my bio.